Coconut Cream Pie Ii Recipe

click to rate
0 votes | 1123 views
Servings: 8

Ingredients

Cost per serving $0.83 view details
  • 1 1/2 c. all-purpose flour
  • 1 Tbsp. sugar
  • 1/2 tsp salt
  • 6 Tbsp. chilled unsalted butter cut small pcs
  • 3 Tbsp. chilled solid vegetable shortening cut small pcs
  • 4 Tbsp. ice water or possibly more if needed
  • 1/2 c. sugar
  • 2 lrg Large eggs
  • 1 lrg egg yolk
  • 3 Tbsp. all-purpose flour
  • 1 1/2 c. whole lowfat milk
  • 1 1/2 c. sweetened flaked coconut
  • 1 tsp vanilla extract
  • 1/8 tsp coconut extract
  • 2/3 c. sweetened flaked coconut
  • 1 1/4 c. chilled whipping cream
  • 2 Tbsp. sugar
  • 1/8 tsp coconut extract

Directions

  1. For Crust: Blend flour, sugar, and salt in processor. Add in butter and shortening; using on/off turns, cut in till mix resembles coarse meal. Drizzle 4 Tbsp. ice water over mix. Process just till moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate1 hour.
  2. Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 min. (Can be made 1 day ahead. Keep frzn.)
  3. Preheat oven to 375 degrees. Line crust with aluminum foil. Fill with pie weights or possibly dry beans. Bake 20 min. Remove weights and foil. Bake till golden brown and set, about 10 min. Cold. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
  4. For Filling: Whisk 1/2 c. sugar, Large eggs, egg yolk, and flour in medium bowl. Bring lowfat milk and coconut to simmer in medium saucepan over medium heat. Gradually add in warm lowfat milk mix to egg mix, whisking constantly. Return to same saucepan; cook till pastry cream thickens and boils, stirring constantly, about 4 min.
  5. Remove from heat. Fold in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Refrigeratetill cool, at least 2 hrs and up to 1 day. Transfer filling to crust. Cover; refrigerateovernight.
  6. For Topping: Toast coconut in heavy small skillet over medium heat till lightly browned, stirring occasionally, about 3 min. Cold completely.
  7. Using electric mixer, beat cream, sugar, and coconut extract in medium bowl till peaks form. Spread whipped cream all over top of filling. Sprinkle proportionately with toasted coconut. (Can be prepared 4 hrs ahead. Cover and chill.) Serve cool.
  8. This recipe yields 8 servings.

Toolbox

Add the recipe to which day?
« Today - Apr 25 »
Today - Apr 25
Apr 26 - May 02
May 3 - 9
May 10 - 16
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 157g
Recipe makes 8 servings
Calories 439  
Calories from Fat 243 55%
Total Fat 27.68g 35%
Saturated Fat 15.73g 63%
Trans Fat 1.6g  
Cholesterol 131mg 44%
Sodium 193mg 8%
Potassium 170mg 5%
Total Carbs 41.89g 11%
Dietary Fiber 1.7g 6%
Sugars 20.59g 14%
Protein 6.93g 11%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment